In a large pot, combine the stock and the breast. Bring to a boil, skimming off any foam that rises to the top, then lower to a simmer. Skim any remaining foam, then add half of the onion, carrot, celery, and parsnip, plus the sprig of parsley. Cook at a gentle simmer for 30 minutes.,______,Add the remaining onion, carrot, celery, and parsnip to the broth. Simmer for an additional 15 minutes, until soft. In the meantime, cook the noodles in boiling salted water until tender.,Add the cooked noodles, chicken and its broth, and taste for seasoning. Ladle the soup into bowls and top with the fresh dill.